I am addicted to winter squash but I need to figure out a safer and easier way to peel it! The peel is so hard that it is even challenging to use a vegetable peeler. Usually I just struggle through with a peeler, but the squash soup from last week broke my peeler. For the rest of the squash I tried to use my chefs knife but I was worried about hurting myself.
I tried to find some good solutions online and found a few suggestions:
– If you don’t need it in pieces and you are using it for a puree then roast it first. Afterwords you can scoop out the flesh.
– Cut it into large chunks, then peel the smaller pieces with a paring knife.Cut it into chunks, roast it and then peel off the skin with your fingers.
– Steam the squash for 4 to 5 minutes then allow it to cool. It should now be soft enough to easily peel with a peeler.
– Use a chefs knife, but first remove the bottom of the squash to give it a flat surface to stand on. Then cut it into pieces so that the curvature is constant, for example if using butternut squash cut the top smaller piece from the rounder end. Then stand the squash up and cut down the sides. (I don’t think this would work for things like acorn.)
– If you need to peel an acorn squash first slice off the top and bottom with a sturdy knife. Cut in half lengthwise, remove seeds and pulp then slice each of the ridges apart by slicing down each of the ridges. You can know use a regular peeler to peel it.
Here are some of the great winter squash recipes I have made, some involve peeling and some don’t!
Winter Squash Recipes:
Braised Squash with Kale, Sage, and Apples
Spaghetti Squash Gratin
Butternut Squash and Sage Risotto
Butternut Squash Ravioli with Sage
Squash, Chickpea & Red Lentil Stew
Butternut Squash Mac and Cheese
Butternut Squash Soup
Acorn Squash Soup
Butternut Squash, Red Lentil and Coconut Soup
Mystery Squash Soup